All birthdays deserve fun and festive funfetti cupcakes! These soft and fluffy cupcakes are topped with tinted homemade buttercream frosting. Not too sweet, loaded with sprinkles, and party ready!
Nothing beats a batch of vanilla cupcakes with sprinkles—except, of course, when those cupcakes come with a tall swirl of pink buttercream on your birthday! So, if you’re after the ultimate funfetti cupcakes, you’ve come to the right place.
Let’s kick off the birthday fun with fluffy, sprinkle-filled vanilla cupcakes that are as sweet as the celebration itself!
A reader, Linda, commented: “I made these for my daughter's 6th birthday yesterday and they were a hit. Really easy to make too! ★★★★★”
You'll Love These Funfetti Cupcakes
- Tons of flavor—so much more than store-bought!
- Quick & easy, there's nothing complicated about the recipe
- Perfect for Valentine's Day, Galentine's Day or special occasion!
- Add any color sprinkles you want
Ingredients You Need
- Flour: The base of this recipe is all-purpose flour.
- Sugar: To sweeten the cupcakes, we're using granulated sugar.
- Butter: You need 1 cup (2 sticks) of melted unsalted butter. If all you have is salted butter, omit the salt listed in the recipe.
- Yogurt: Or sour cream. Both provide keep the cupcakes moist—for even more flavor, use vanilla yogurt.
- Egg Whites: Instead of using whole eggs, this recipe uses two large egg whites to keep the cupcakes light.
- Milk: Use whole milk or 2% for the best results. Though you can use lower fat or dairy free, if needed.
- Baking Soda & Baking Powder: Gives the cupcakes just enough lift.
- Salt: Balances out the flavor.
- Vanilla Extract: Missing from the photo above—adds flavor.
- Sprinkles: You want regular rainbow sprinkles (or jimmies) just like in these cake batter cookies and funfetii pancakes. Do not use nonpareils (the little balls) in cake batter. They will bleed their color as you fold them in and it ends up not as appetizing, though still delicious.
How To Make Funfetti Cupcakes
Here's what I love most about these cupcakes—they come together QUICK even with two parts. Let me show you.
Start with the cupcakes, combining the ingredients together in a bowl. Then, fill the cupcake liners up halfway. Bake for 17-19 minutes until the tops bounce back.
While the cupcakes cool, begin your frosting. You will need a stand mixer or hand mixer, but it comes together easily. For special occasions, add some color to the frosting!
Funfetti Cupcakes (Confetti Cupcakes)
Description
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 3 large egg whites
- 2 teaspoons vanilla extract
- ⅓ cup plain or vanilla Greek yogurt
- ⅔ cup milk, 2% or whole
- ¼ cup rainbow sprinkles
Frosting
- 1 ¼ cups unsalted butter, softened to room temperature
- 5-6 cups powdered sugar
- ⅓ cup heavy cream
- 2 teaspoons vanilla extract
- 1 pinch salt, to taste
Instructions
- Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 5 liners as this recipe makes about 16-17 cupcakes. Set aside.
- Make the cupcakes: Whisk the flour, baking powder, and baking soda together. Set aside. In a large bowl, whisk together the melted butter, sugar, vanilla, and egg whites. Then, add the yogurt and whisk together until combined.
- Add in ½ the dry ingredients with ½ the milk, whisking together. Then repeat, ending with the milk. Whisk together until combined. then half the mix, and repeat, ending with the milk. (Careful to not overmix.) Gently fold in the sprinkles.
- Spoon the batter into the liners filling only ½ full to avoid spilling over the sides. Bake for 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make the frosting: With a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2-3 minutes. With the mixer on low, add 5 cups of powdered sugar, heavy cream, and vanilla. Increase to high speed and beat for 3 full minutes. Scrape down the bottom and sides as needed. Add up to ½ cup more powdered sugar if frosting is too thin or 1 Tablespoon of heavy cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
- Frost the completely cooled cupcakes. To pipe, start in the center of the cupcake and swirl upward. Top with additional sprinkles, if desired. Leftovers stay fresh covered at room temperature for up to 3 days.
Notes
- Make Ahead Instructions: Cupcakes can be made up to 1 day in advance and stored at room temperature.
- Freezing Instructions: Baked and cooled cupcakes can be frozen for up to 3 months in an airtight container. Thaw overnight in the refrigerator.
- Yogurt: Or sour cream. For the best results, use full-fat.
- Milk: 2% or whole milk are recommended but a lower fat milk can be substituted. Even dairy free works too!
- Sprinkles: Avoid using nonpareils (those little balls) as they will bleed into the batter almost immediately. Look for classic rainbow sprinkles aka: jimmies.
Linda says
I made these for my daughter's 6th birthday yesterday and they were a hit. Really easy to make too!